Who Is Brewing This Weekend 10/10-13?

No brewing for me. However, I will be staring at my ESB that's fermenting with 1469. Currently has a huge sticky and thick krausen. I mean, it's the thickest krausen I've seen before...hard to believe it will drop out any time soon.

 

10 gallons of @Soneast Kolsch
I've very excited to make this beer.

http://www.beeradvocate.com/community/threads/kolsch-ag.184979/

 

Brewing IPA I've been perfecting. This times using some fresh whole leaf cascades I received from a hop farm not too far away. Also trying a brand new hop back on this batch.

 

Man, what do you do with all of that beer?

I am ordering the ingredients for this, but will be brewing this. Weather looks to be sucky for the weekend, so it looks like a good time to stay indoors and cook something up, plus I have an empty fermentor.

I also ordered a corny keg dry hopper for this brew.

 

No brewing this weekend, but I will be bottling my dead easy IPA as soon as I have a few hours to spare.

 

Brewing with some friends. We've got the following on deck:

10 gallons Hoppy Brown
10 gallons Black IPA
5 gallons Dark Saison

 

Brewing a Gose which is my first foray into sour beer brewing.

 

Hoping to beef up a lager starter and smoke some malt Sunday night.

 

Brewing an ipa with citra, motueka and simcoe and possibly an imp stout.

 

Brewing my 2nd Annual Deer Camp ESB

88% MO
9% English crystal 60
3% English crystal 120

Brewing with WLP007

 

Transferring a Vienna to a secondary so I can harvest the yeast for a Dopplebock I'm brewing.
Also brewing a Raging Bitch clone using the El Diablo yeast, taking a risk with this one. I've revived the yeast from a two year old bottle that had the original yeast. It started up easy and strongly but I may acid wash it as well just to polish it up a bit.

 

Brewed a Cedar IPA today (a la Cigar City Humidor IPA)

Yeast starter made on Monday...



Recently cleaned and polished my kettles.....



RIMS recirculating....



Collecting crystal clear runnings.....



Hop Shot for bittering!



Trub pile post whirlpool



And yielded 2 of these.....

 

Brewing tomorrow - don't know what yet.

Either a stout or strong-ish ale .

 

I finally managed to brew my experimental raisin beer last Sunday. Pitched it on a Trappist high gravity yeast cake, and looking forward to whatever I end up with, as it is a 1st attempt at creating such a beer.

 

Not much in terms of brewing for me. Got 4 batches in last weekend, and have a busy weekend.

However, I will be dry hopping my Xtra Pale, and my IPA in the primary, allowed them to now warm and free rise a bit to finish up tomorrow.

Will probably crash the brown ale, so I can rack it to the bourbon barrel sometimes next week.

Will probably clean some more kegs. If I brew, I MIGHT get a small og saison brewed up, and hit it with some sour farmhouse yeast.. Let it sour up, and get funky, and rack on to some fruit or something later.

Keezer cleaning and line cleaning due- probably sort through some old hops in the freezers. Toss some maybe, age some.. I don't know.

Need to buy more carboys- mine are all slowly filling it up aging sours, leaving me less than 4 fermenters for clean beer.

 

I'm made a starter of WLP028 Edinburgh ale tonight, brewing a Scottish 80 Shilling on Sunday.

11 lbs Golden Promise
1 lb Munich 20L
8 oz UK Crystal 60
8 oz Carapils
4 oz Roasted barley

.75 oz EKG (45)
.5 oz EKG (15/5)
.25 EKG (FO)

I somehow managed to get 7.2% AA EKG; so my Hopping isn't going as originally planned for the IBU I wanted, no matter.

Also transferring the Mosaic/Hull Melon IPA I brewed last weekend tomorrow. Got my keg cleaned up and ready for the end of the next week. Scottish ale is going in a 4th keg I still need to buy to complete my kegerator setup to full capacity. Probably going to brew next weekend too to fill the 2 cases of empties I have lying around. White IPA planned with some tropical hops. Last time I made the recipe it was one of my best beers ever. So I am going to do it again with different hops. Last time was Zythos and Ahtanum.

 

I settled on a stout, mashing at the moment

77% MO
6% Black patent
5% Invert no 3
4% Roasted Barley
4% Flaked barley
3% Oats
2% carapils

Bittered with magnum + challenger
aroma saaz+ tett

Bit of a user upper